INGREDIENTS

INSTRUCTIONS

You can also use Large-Curd Cottage Cheese if the Farmers Cheese is
~----------------- NOTE:  THIS IS A SPECIAL CAKE REQUIRING A NEW LARGE
FLOWER POT 7 X 7-INCHES AT A MINIMUM. Press the cheese through a
sieve. Combine the cheese with the egg yolks, beating in 1 yolk at a
time. Add the sugar and blend well. Heat the cream in a large  saucepan
until it almost boils, then add the cheese mixture and cook  over low
heat, stirring constantly, until the mixture thickens.  Remove from the
heat before it begins to boil. Stir in the fruits,  almonds, and lemon
rind. Cool. Cream together the butter and the  vanilla, then stir into
the cooled cheese mixture. Line the flower  pot with several layers of
moistened cheesecloth, leaving enough  cloth at the top to form a flap
that will cover the pot. Fill the pot  with the cheese mixture and
cover with the flap. Put a weight on the  top and place in the
refrigerator for 2 to 3 days. The whey (liquid)  will drip out the
bottom of the pot, so be sure to place a pan under  it. When drained,
carefully unmold the cake with a knife. Remove the  cheesecloth and
smooth the sides with a hot knife. Prepare the sauce.  Beat together
the egg yolks, sugar, Madeira, and lemon rind in the  top of a double
boiler. Cook and continue beating until the mixture  thickens. Stir in
the lemon juice and the rum, then chill briefly.  Pour the sauce over
the cheesecake and serve. NOTE: This very unusual  cheesecake is a
traditional Russian Easter dish. In the old days, the  custom was to
decorate it with paper flowers or religious emblems and  have the
priest come by and bless it.  Back then, it was made in a  special
pyramid-shaped form, but you can make it in an ordinary red  clay
flower pot. Visually, the effect is quite striking, and the  drainage
hole allows the excess whey to escape. To make paskha, you  will need a
large flower pot and some cheesecloth. The paskha will  keep in the
refrigerator for several weeks, but be sure to make it at  least three
days in advance.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 336
Calories From Fat: 282
Total Fat: 32g
Cholesterol: 171.4mg
Sodium: 158mg
Potassium: 147.5mg
Carbohydrates: 9.4g
Fiber: 1.1g
Sugar: 5.5g
Protein: 4.3g